So, you love pizza, but not all the complicated steps usually needed to make a healthy, gluten-free version? Oh, and you especially don’t love scalding your hands while trying to wring water out of piping hot steamed cauliflower over the sink? I get it.
Skipping recipe steps is practically an art form in my kitchen. Sometimes it works out – like with these quick chicken nuggets – sometimes not so much.
Recently I’ve been working on a simplified cauliflower pizza crust recipe that doesn’t require any pre-cooking, squeezing, or double back-handsprings. You see, Friday night at my house is family meeting night – each of us takes a few minutes to talk about what worked in our family that week, what didn’t, and then we decide together what we’re going to improve for the next week.
It’s supposed to be a relaxed, fun evening, and fun equals pizza, right? (RIGHT!)
This Friday-night-friendly recipe requires very little hands-on time, holds together beautifully, and goes perfectly with my no-cook homemade pizza sauce. I hope your family loves it as much as we do!
Cauliflower Pizza Crust Recipe
Equipment
- baking sheet
- measuring cups
Ingredients
- 1 large head of cauliflower (or 2.5 cups frozen riced cauliflower)
- 2 tbsp coconut flour
- ½ cup mozzarella cheese (plus more for topping)
- 2 large eggs
- ¼ tsp unrefined sea salt
- ½ tsp onion powder
- pizza sauce
- toppings of your choice (pepperoni, parmesan cheese, fresh basil, oregano, garlic powder, red pepper flakes, etc.)
Instructions
If you're using a head of cauliflower:
- Place a large baking sheet in the oven and preheat to 450F.
- Remove stem from cauliflower and break florets small/medium pieces. I use my hands to do this as I place the florets in my food processor.
- Grind cauliflower in food processor until the texture resembles small pieces of rice.
- Measure out 2½ cups of riced cauliflower and place it in a bowl.
- Sprinkle salt, onion powder, coconut flour and cheese over the cauliflower. Add eggs and stir until the ingredients are thoroughly mixed.
- Form mixture into a ball and press into the shape of a pizza crust on parchment paper. The crust should be 11-12 inches wide.
- Slide heated baking sheet or pizza stone under the parchment paper and place crust in the oven. Bake for about 25 minutes. The crust should develop some golden-brown flecks when it's ready for the addition of toppings, like this:
- Add toppings and bake for an additional 8-10 minutes. I like to switch my oven settings from Bake to Broil for the last couple of minutes so that the mozzarella browns a little bit.
If you're using frozen riced cauliflower:
- Allow riced cauliflower to thaw. It doesn't need to fully reach room temperature, but it should be no colder than a fresh head of cauliflower would be when taken out of the fridge.
- Place a large baking sheet in the oven and preheat to 450F.
- Measure out 2½ cups of riced cauliflower and place it in a bowl.
- Sprinkle salt, onion powder, coconut flour and cheese over the cauliflower. Add eggs and stir until the ingredients are thoroughly mixed.
- Form mixture into a ball and press into the shape of a pizza crust on parchment paper. The crust should be 11-12 inches wide.
- Slide a heated baking sheet or pizza stone under the parchment paper and place crust in the oven. Bake for about 25 minutes. The crust should develop some golden-brown flecks when it's ready for the addition of toppings.
- Add toppings and bake for an additional 8-10 minutes. I like to switch my oven settings from Bake to Broil for the last couple of minutes so that the mozzarella browns a little bit.
Nutrition
More Italian-Inspired Recipes
Marinara Sauce – Rich, zesty and full of flavor, this homemade marinara sauce is delicious over Italian meatballs with gluten-free pasta, as a dipping sauce for garlic bread, and more.
Basil Pesto – I use this easy pesto in my one-pan skillet chicken recipe, slathered over steak or fish, tossed with grilled veggies, mixed into pasta, sauteed with shrimp, and as a topping for pizza.
Zucchini Pasta Carbonara – This yummy zucchini pasta is amazing with fresh herbs and cheese, and can be adapted based on whatever you have in your kitchen.
Italian Seasoning – This tasty all-purpose blend is my go-to for homemade pizza, meatballs, salad dressing, and other tried-and-true favorites.
Rachel
Can’t wait to try this . I used a different cauliflower crust recipe to make pizza today and it did not turn out so good. I looked for one on your website, but I must have been a little bit early 🙂
Heather
I hope you love it!
Diane Rachels
How smart of you to add coconut flour to soak up the excess moisure. I will try this. Thanks for experimenting. Also, thanks for not using your site to sell every latest thing that comes around. I have been un-subscribing to several homesteading sites that have become nothing but sales pitches.
Gizela Cabral-Pinto
Great point made. I totally agree, Thank you
Kris
We can’t have dairy. What can I sub in place of the mozzarella in the crust?
Heather
I am not aware of a substitute that would work, but I do have a grain-free, dairy-free pizza crust recipe you might want to consider.
Nadine
I made 2 crusts today, used 1 egg on one (ours are quite large) and 2 eggs in the other. The one with one egg was much better. Overall, the pizza was great! My Italian American husband had 3 pieces and gave it a “yum”! Thank you for curing my pizza wooley as I am gluten free and really missed it.
Jerri Meliso
I made this tonight for the first time….while it was delicious the crust was only crispy on the edges…did I just not bake it long enough before putting on the toppings?
Linda
I’ve tried many different recipes for cauliflower pizza, but this one is my favourite!! Easy and no excess moisture, though i do microwave cauliflower rice first!! Thank you Heather for a great recipe!!
Gretchen
How much riced cauliflower did you use? That’s what I wanted to try!
Thanks!
John
If you read the recipe, it states 2 1/2 cups
Suzy
This was my first try at cauliflower crust & it was quite good! I squeezed all the water out of the cauli rice before making dough which I think is important. I also used a combo of mozz + parm since it is drier. It was a bit eggy for my taste but stood up to lots of veggie toppings. I think I will try all parm & 1 egg next time.
Susan
Tried tonight but too moist. Not firm at all. Followed recipe exactly. Will try with just one egg next time, flipping it, and maybe a bit more flour. Great alternative to crust if I can get it to work!
Suzy
I think part of the reason may be that thrrr is no mention of squeezing all the excess water out of the cauliflower rice between steps 3 & 4. I twist the rice in a dish towel and 1/4C liquid comes out! Mine was pretty firm but Im also going to try on egg for also taste purposes.
Kay
Has anyone tried freezing pre-made crusts? I would love to make several at a time…thanks!
Debbie
I thought I’d try making and freezing. There’s not enough time in this working and commuting gal’s day to not depend on make ahead (at least partially) meals. I think you might have to cook up to the point where you’d pull them out and add toppings to keep them from getting soggy. I imagine that’s how for crusts you get in the freezer case are made.
Lauriea
Yes I have. i made pizza crust flipping it to give it more stability. I then topped with small amount of tomatoe sauce, chopped onion, red and green peppers, pepperoni, mozzarella cheese. Wrapped them in Saran Wrap and set them in freezer on flat surface until frozen. Stacked them after frozen to save space. They were just like store bought pizza when cooked. I did find that
If you put them in the oven frozen the crust would get too dark before the cheese melted. So simply take them out about 1 1/2 hours prior to baking.
Tammy Richardson
How many carbs in this
Christine
I loved it ?thanks for sharing it was fantastic ?totally filled my pizza craving…
Marilyn
This is the second time I’ve tried a cauliflower pizza crust, again I chose one that did not require precooking the cauliflower, and it turned out great! I like cauliflower pizza better than real pizza. Plus no guilt at all! Thank you for the recipe.
Stephanie Greene
Could you use frozen and thawed cauliflower florets? Fresh cauliflower is pretty pricey just now in my neighborhood. I’m itching to try this–thanks!
Carrie
If you use frozen you’ll have to cook it and squeeze out the moisture first, which is what other cauliflower crust recipes require and this one aims to avoid.
Andrea
I use packaged frozen riced cauliflower, dump it still frozen directly into my mixing bowl, then proceed with this recipe. Works great. I do flip the crust before adding toppings, and I use a pizza pan which has holes in it for air flow. (If using a regular cookie sheet, let the crusts bake a bit longer after flipping them if still moist before putting on your toppings.)
Heidi Cook
Is one bag of frozen cauliflower rice enough?
Laura
If you use the pizza pan with the holes or a pizza stone is it still necessary to use the parchment paper?
Heather Dessinger
I haven’t tested it but I would think so.
Cindy Rees
The link for homemade roll on deodorant would not open. I’m really interested because this is three only roll on I’ve seen. Could you please post it again?
Heather
Here you go. 🙂 https://mommypotamus.com/homemade-roll-on-deodorant/
Judy
Can almond flour be substituted for the coconut flour?
Leskey
So how is the texture? When I’ve made other cauliflower pizza crusts and not squeezed long and hard enough to get every last drop of water out, the outcome is not good. It’s mushy. This looks easy
Heather
My family mostly views the crust as a vehicle for cheese and pizza sauce, so we’re not exactly what you would call connoisseurs. That said, I put it to a head-to-head-test with another popular recipe – using my kids as taste testers – earlier this week and it held it’s own. 🙂
Sarah
This looks so good! Can’t wait to try it! Thanks for the recipe 🙂
Heather
I think your little guy will love it, Sarah. 🙂
Katelyn
Can’t wait to try this easy cauliflower crust recipe! What would be a good substitution for cheese in the crust mixture?
Heather
I’m not sure, unfortunately. You might try just leaving it out and see what happens, but I can’t say for sure how it will turn out.
Kim
I made this delicious recipe today with dairy free Daiya shredded mozzarella cheese and it was fantastic.
Leigh
Use some nutritional yeast. In the top when it’s finished cooking also.
Leigh
On the top ;p
Marilyn
I wonder if cashew butter would work as a substitute for cheese and then use nutritional yeast to give it a cheese taste.
Nadine
Guar gum can be used or soy cheese shreds.
Cathy
Just stumbled upon your recipe, THANK YOU for this great recipe, i have been boiling and straining and wringing (ugh), this was so easy and better than any others !!! I used Daiya and egg whites (and cooked it a little longer) and it was great. Thank you so much.
Debbie Cepla
Use nutritional yeast as a cheese substitute.
Kayla
Just made this! My boys, ages 3 and 18 months, both loved it and I love how much easier it is than my other recipe! I thought it tasted a little more cauliflowerey, but that could have just been my super sensitive first trimester pregnancy taste buds. I will have to ask my hubby when he gets to try it. It was still really good, though, and I was happy not to have to squeeze all the juice out since it seems like I’m squeezing out some of the nutrients, too. I think we would have been able to hold the pizza while eating, but I pile so much meat, veggies, and cheese on my pizzas that it’s too heavy for just about any crust! Thanks for the recipe!
Heather
Ahhhh, so glad you liked it!! I’d love to hear what your husband has to say about the flavor. I suspect you might be right about it being a first trimester thing. 🙂 Either way, hopefully this will save you some time in the kitchen. And CONGRATULATIONS!!!
Kayla
Thank you! And hubby said it was just me 😉 He loved it.
Heather
Ahhhh, pregnancy. 🙂
CAT OWENS
How delightful to find a recipe for pizza dough with cauliflower. I am definitley going to try this. Sounds very yummy. Thanks for sharing. And BTW your pizza looks awesome. Blessings
Kelly
Have you ever tried this with frozen cauliflower? Wondering if it has more water content.
Heather
I haven’t, sorry!
Melissa
I tried it with frozen riced cauliflower from TJ’s and it came out pretty mushy except for the perimeter, so I think I may add another Tbsp. of coconut flour and then flip the crust as one commenter suggested so that it can cook on both sides the next time I use frozen riced cauliflower.
Thanks, Heather, for the recipe!
Linda
I made this recipe-thank you very much- and used frozen rice cauliflower and did wring it out I also used rice flower and patted it out very thin using parchment paper top and bottom Very good I made it as a cheese bread, no sauce . Will make this often.
Kevin
I would expect frozen cauliflower to yield a “wetter” crust – freezing breaks cell membranes, which in turn will release more water. Maybe experiment with increasing the coconut flour to help take up the excess water? My family is going to try this – as soon as I get my over fixed! ;-(
Kevin
Oven, I meant!
Zeffie
Thanks for this recipe! I haven’t made cauliflower pizza crust in at least 1 1/2 years because it wasn’t simple enough and, as you pointed out, the wringing hot water out of the cauliflower was not fun. My brother even asked for it awhile ago and I told him he had to ask a different sister because this one doesn’t go there anymore. Looking forward to giving this a try!
Heather
Ask a different sister – haha! You always make me smile, Zeffie.
Leigh
You don’t have to wring it out. After chopped, cooked and drained, mash with potato masher on low heat and stir to dry. Let the pan heat do the work.
Mary
Thanks for this idea! I figured out something along the same vein, but I think yours might be better. Also from a simplifying perspective, I thought that if I roasted the cauliflower, instead of steaming it, I’d drive out a bunch of moisture and avoid the squeezing step. Then I used an immersion blender rather than a food processor, to simplify that clean up a bit. It worked pretty well, but I also don’t put cheese in it, and only smallish pieces can be picked up. I’m into pizza for the toppings more than the crust, too, so to just eat it with a fork is fine for me.
Jenny
I do an easy version also, but I skip the coconut flour. I sometimes add garlic powder and oregano also.
If I want it extra crispy ( and have the time) I flip it over and bake on both sides : )
I love cauliflower pizza!
Amy q
How long for each side?
Lexandria
Hi Jenny! I don’t have any almond flour right now but really wanted to make it now. Do u follow the recipe exact except for the flour? Thanks!
Drewmiah
Could I use organic wheat flour instead of coconut flour?
Heather
I haven’t tested it with wheat but I don’t think so. Coconut flour absorbs quite a bit more moisture than other flours.
Ali
What kind of mozzarella cheese did you use?
Krystal
The best mozzarella I have ever had is whole milk calabro.
Christy
I tried adding coconut flour to soak up moisture last time I made a cauliflower crust and it ended up tasting like coconut which was NOT appetizing. I wonder if the onion powder in yours masks the coconut taste…
Heather
Doesn’t taste like coconut at all, so I guess so! 🙂
Marilyn
Some coconut flour might be deodorized just as some coconut oil is deodorized. Kind of a trade off in health for taste though.
Kim
Thank you so much for the pizza crust recipe. I look forward to trying it! And THANK YOU for the print function!!!! Makes it so much easier! I truly love reading your different recipes and trying them in our home! Thank you for what you do!
Cindy Potts
This was a BIG hit at our house last night. Crust was easy to make/bake and it held up well to toppings of sauce, cheese, bacon, ham, pineapple, mushrooms and pepperoni. Loved the idea on flipping crust over to make it a bit more firm. Thanks so much. Oh, leftovers today were just a delish!!!
Heather
Ahhh, I am so happy to hear that! Just reading about all those toppings made my mouth water. 🙂
Jax
Looking forward to making this! Any thoughts on how to make it dairy free? Not sure what I could use in place of cheese for a similar flavor…
linda
daiya cheese, I’m dairy free too
Louise G
Hi Lauren: I’m dairy intolerant – suggestion to replace the mozzarella cheese for this if you have one. Thanks – I’m looking forward to trying this soon. Bless you.
Kim
I made this today with dairy free Daiya shredded mozzarella cheese and it was delicious.
Miray
Hi Heather, my son cannot have coconut and I really want to try this recipe. Could you please tell me what I can use insteadof coconut flour or any other types of flour? Can I make it flourless? Thanks a lot =)
mic
I accidentally left out the coconut flour the other day and it was just as good as the crusts that i had used the flour in. Go ahead and leave it out!
Laura
You can also add almond flour.
Karin
I didn’t see any mention of cooking the cauliflower, was it cooked prior to the forming and baking the crust?
Heather
In this recipe the cauliflower doesn’t require any pre-cooking. The only time it is cooked is when it is baked as a crust. 🙂
Barbara
I toasted the cauliflower meal in a dry fry pan and stirred it frequently. It seems to be holding up very nicely as a dough. I used a large head, but I would double it next time, as it shrank to the size of a medium pizza. I also transferred it to a pizza pan with holes in the bottom before topping it. Looking good!
Dianne Maxwell
Heather! Heather! Heather! You really hit the ball out of the park on this recipe and I am compelled to write to say thank you from the bottom of my formerly pizza loving heart! Three years ago I discovered gluten and I could never be friends again and so pizza became either a huge no-no or the alternative “non-gluten crust” pizzas were just, well, disappointing. Just an FYI, whilst I was perusing the cauliflower heads today at Trader Joes, I spotted a bag of already “riced” cauliflower which eliminated the time to rice it myself in my food processor and the clean up was a snap! Fondest regards and thanks! DiMax
Kim
Did you add more flour to get rid of excess moisture? I want to try the tjs cauliflower too. Love that stuff!
Mary
Made this las night and it turned out great. Thanks for posting it! I actually found a similar one in my local paper just before I saw your post so that confirmed it to me that I should give it a try. I did add a few small additions. I added some dried oregano, dried basil and about 1/4 cup of sof goat cheese to the crust mix. Before adding all the ingredients to the crust the article said to take the cauliflower and place in a cotton dish towel and squeeze out excess moisture before adding ingredients. Not sure if this extra step kept it from being soggy but it sure turned out great.
Angel
Made this tonight and it was DEEE-LICIOUS! I think I may flip over to make it more firm, as was suggested above, but other than that it was a total hit for me and my four year old 🙂
Quick question – have you frozen this before? I’m thinking it would be great to pre-cook it initially and then freeze to have a pizza crust ready to go… thoughts?
Monica
This crust was a game changer for me. I was so tired of the old method waiting for the cauliflower to cool before squeezing…but loved it enough to occasionally make. But THIS ❣ I make a batch for several crusts at a time, bake them, cool them, and freeze them for fast food. These pizzas are GREAT to travel with, and although we love it “normal” my absolute favorite is with pesto, kalamata olives, and cheese. THANK YOU ❣
Mary
Just made this as soon as i saw recipe..crust looks wonderful and it held together beautifully..still in oven browning cheese so haven’t tasted it yet but I’m sure it will be as yummy as it looks. Brushed it with little olive oil and sprinkled with italian seasoning im sure that helped brown it.
Will make this all the time now not just for pizza but a quick healthy yummy bread!
Thanks!
Aubrey
Hmmm, you must have done something differently than me. Do you wring out your cauliflower before mixing it? My “dough” was quite wet and it never really dried out. It stuck pretty badly to the parchment paper and left a layer of “crust” when we removed pieces. It tasted good, but the texture was not so great. :/
Heather
Hi Aubrey, the dough does have a wet feel when you press it onto the parchment paper, but it dries out as it bakes. My first thought was that it just needed to bake longer (sometimes ovens vary), but it does sound like something was off because it should never, ever stick. Unfortunately, I can’t think of what might have gone wrong. Did you place the baking sheet in the oven when you preheated it? That’s a possible factor. Other than that I’m stumped.
Mandy
This recipe is a keeper! Thank you for omitting that awful wringing-out step! For my family of 5, I doubled it & it was just enough…I will make a salad to go with it next time. Also, I did all garlic powder & oregano.
mar
do you know what would work as a good egg replacement for this recipe?
Leigh
You don’t have to wring it out. After chopped, cooked and drained, mash with potato masher on low heat and stir to dry. Let the pan heat do the work.
Charlotte
Blended chia seeds and water (1 egg = 1tbs chia seeds + 3 tbs water). Generally I find that recipes require less chia eggs than real eggs so I’m going to try this recipe with just 1 or 1.5 chia “eggs.”
Kim
I love this recipe! I substituted dairy free Daiya mozzarella cheese for my daughter who is allergic to wheat and dairy and she loved it.
Amber
I decided to make this recipe although I don’t own a food processor because I was so excited to try it. And we love pizza. I used a peeler?. I also didn’t have any coconut flour or mozzarella so I used sliced provolone. I cooked it in my iron skillet with no parchment paper. It was fabulous and fantastic. My point is this is a good recipe even in a pinch. Also, I plan on getting a food processor and making this all the time. Thank you
Heather
Oh my gosh, you made me laugh Amber. Usually when I start reading a comment that describes a lot of recipe adjustments it ends with “AND IT WAS AWFUL.” So glad it worked! 🙂
Lorie
This sounds great. I love how simple it is… I am currently dairy free though… Do you know of any alternatives to the cheese? Thanks!
Heather
Not for this recipe, but I actually have another one that is dairy-free. I haven’t published it yet, but hope to very soon!
Robyn
YOU ARE THE BEST! Made this tonight and it was AWESOME! I subsitiuted almond flour for coconut flour (my daughter can’t have coconut) and it was great! I used to HATE making cauliflower pizza crust but this recipe changes everything! Thank you so much! 🙂
Celia
Looking forward to trying this variation. Never added coconut flour … and onion powder.
I usually use TJs 21 seasons in the dough.
The coconut flour I think will help crisp it up even more!
Molly
This is AMAZING. I was so unsure about it because it seemed wet (I washed the cauliflower and didn’t dry it super well). I added a pinch more coconut flour. It held up really well and tasted great! I also flipped it to get it crisp on the other side before adding toppings.
Terry Pickett
If you flip it for more firmness…how long do you bake it? Or do you flip it…put on the toppings…then bake? I’m slightly confused. Thank you.
amanda
Tried it tonight! My family loved it. Definitely a keeper. Thanks for sharing! ♡
Monica
Hands down!!! This is the BEST Cauliflower Crust! I have tried several! I liked the results but squeezing the hot cauliflower was something that made me make it for special occasions only. THIS recipe? Fabulous! Fast! Easy! Travels fantastically! Great hot or cold. Great with pesto sauce or red sauce. THANK YOU! THANK YOU! THANK YOU! ?
Heather
Ahhhh, I’m so glad you liked it, Monica! Thank you for taking the time to let me know. <3
Kaitlyn
I’ve made cauliflower crusts before but they’ve all turned out soggy and bland… I decided to try this recipe because it didn’t involve pre-cooking the cauliflower and I thought the addition of the coconut flour was a great idea. I am so happy I tried this recipe because I am in love!! I literally ate half of the pizza by myself! Due to bad past experiences with other recipes, I did squeeze out the excess moisture from the riced cauliflower and added just a smidge less of the coconut flour. It came out perfect!!
[email protected]
I have really been struggling to make a cauliflower pizza crust that doesn’t fall apart. I think the problem is that my family is dairy-free, and the cheese is what binds the crust. I am looking forward to trying your recipe and seeing how the coconut flour works!
Kelsey
I made this tonight and it was great! It was quite easy to make except for the usual crumbly cauliflower mess which is always an annoyance, but that is no fault of this recipe. It was my first ever attempt at a cauliflower crust and it exceeded my expectations. The only change was I added Garlic powder and a bit of dried parsley and oregano into the “dough”. I also added about a teaspoon extra coconut flour to soak up some extra moisture. My husband and 13 Month old enjoyed it too . I don’t think it would reheat well, but that wasn’t a problem since we had no problem eating it all.
Krystal
Have you ever left the cheese out? My son is on a GAPS diet, so I make pizza without cheese (poor kid ;))
Laura Tancredi
i just can’t get my crust to hold together. i tried this recipe and my crust just crumbles. do you think i’m not making it thick enough. any suggestions on a strong crust much appreciated. flavor is great!
Luka
This question may have been asked already but has anyone tried to use frozen cauliflower rice? I made this recipe, and it was so much easier and maybe even tastier than the steaming menthod, but I had too much “rice” so I froze the rest and am now wondering if I can use it for another pizza? Thank you for this awesome recipe 🙂
Robyn
I used frozen cauliflower rice. Defrost it first. You might let it drain a little in a fine mesh strainer. Or wrong it out- not hard to do because the cauliflower is cold.
Linda
I’ve tried many cauliflower pizza crusts in the Las few years and this is my all time fav!! Thank you for sharing!!
Helen Dunn
Thanks for sharing this recipe! It is simple and most importantly, tasty!!! I buy the “cauliflower rice” from Costco or Trader Joe’s so that’s an extra time saver. I also added in a tablespoon (or two) of olive oil. Yummy!!!
Elle
Hi Heather, thanks so much for sharing! I chose this recipe since that pre-cooking step wasn’t included. I modified it a bit by adding fresh garlic and basil and garlic powder. I also used almond cheese. (Topped with no sauce, “cheese” and veggies tossed in olive oil). The flavor was great but the crust wasn’t as crispy as I’d prefer. Reading some of the other comments, I’ll try flipping it to get it a little firmer. I can’t wait to try it with sauce and pepperonis!
I’m going to post this to Instagram and Facebook. How can I reference you?
Thanks!
Elle
Christine
Mine stuck like crazy to the parchment paper:( Im the only one I guess so I dont know what I did wrong. I’m sitting here with chunks of cauliflower with parchement paper all cooked into it LOL
Joe
I’m getting at least 5-6 cups of Cauliflower “rice”. I left a decent portion of the florets stalks on but curious if I need to make this recipe with the 2.5 cups of cauliflower or the 5-6 cups I got from a cauliflower head I used. 2.5 cups doesn’t seem like much, when the 11-12 inch pie is formed is it pretty thin?
Danni
Turned out great, except that the crust stuck to the wax paper HORRIBLY. Tastes great, though, if you can peel the paper off. Next time I’ll skip the wax paper and just bake on my non-stick pizza pan.
Heather
Hey Danni, did you use wax paper instead of parchment? If so, I recommend using parchment paper next time.
Donna
This is an excellent cauliflower pizza crust. I especially love the simplicity of it. It not only holds together well, but it tastes delicious. Thanks for sharing!
Rachel
This is the best cauliflower crust by far, turned out great!
Tracey
tried this tonight and didn’t get the desired results. I halved the recipe and the cauliflower crust stuck to the parchment when I tried to flip it. Should I have sprayed oil on the parchment? the center was still so wet after 25 mins in the oven I used a spatula to pry it off the parchment to flip it then had to reshape the crust. I baked it another 15 minutes and it had to be pried off so it was more like a faux polenta instead of a pizza crust. I did bake it in the top of the oven.
Jane
Made this tonight – a little skeptical and my husband was more than a little. I’ve made other things with cauliflower with mixed results. What a wonderful surprise that it came out beautifully. Thanks for this great recipe!
Kevan
My wife and I tried this recipe this weekend. Our expectations were not high. We were shocked! If someone gave this to us and did not tell us it was a cauliflower crust, we would have never know. Amazing!
LuLu
I was excited to find a recipe that did not require cooking the cauliflower and straining it in a towel, but unfortunately it turned out soggy even though I followed the directions exactly and even baked it longer. Sorry, but this was disappointing. Perhaps 1 egg instead of 2?
Paula
I made pizza with the cauliflower crust the other night and we were all very pleased with the way it turned out! I did flip the crust during the first bake as it was getting so brown on one side and that I was afraid it would burn. Loved the result!
Tonight, I adapted the recipe to use in a quiche and it worked beautifully! I added more coconut flour, an extra egg and some brown rice flour because there was more moisture than when I made it the other night and I was having trouble getting it to hold together.
Thank you for giving me a delicious and nutritious way to bring pizza, quiche, etc back into my life after giving up white and wheat flour!
MikeB
I made this and I’m in heaven. I’m not well after being stationed in the Mideast for some time in the early 90s. I live on a tightly controlled diet to live what is my remaining life. I want to thank you from the bottom of my heart for such a delicious and “normal” recipe. OMG i have missed pizza for so long.
Kimberley
This recipe was so good!!!! I have made many different versions and none of them turned out as well as this one, they were always too “wet & mushy” I made a spinach alfredo pizza, and it was amazing. It’s great for those nights when the family is eating pizza, I don’t feel left out now 🙂
I divided the “dough” to make small individual pizzas, and froze them for quick meals, and they turned out great! Thanks so much for such a great recipe
Tricia
Much simpler than the recipes that call for steaming the cauliflower, this was easy and delish.
Holly Runyan
Tried to make this last night and the crust stuck to the parchment paper so bad that one got thrown away and our dinner was the toppings of the second one. I made it exactly like you said! What could have happened?
Sheryl
I was searching for a cauliflower pizza crust recipe where I didn’t have to microwave the cauliflower, it’s a fuss and it probably kills the nutrients. This recipe was a hit – thank you! I did use no stick foil instead of parchment paper, but it was delish and easier than the recipe I had been using.
Irene B.
I too searched for a cauliflower pizza crust that I didn’t have to microwave and then squeeze etc. All I can say is this was perfect and delicious! The recipe was on point! I was apprehensive about using 2 eggs because I thought it would be loose, so I tried one first and then said, what could happen? I added the other. It was simply perfection. Followed the directions exactly and I was amazed! My new addiction! I used the cauliflower rice though in the bag from Trader Joe’s and I still riced it a bit more in my food processor. Not sure I really had to though. The bag from Trader Joe’s actually measures probably to a little over three cups, but I used the 2 1/2 as indicated. Thank you for taking the time for this outstanding recipe!
PS: I first tried some organic frozen cauliflower pizza from Shoprite here. Tasted just like what I despise: prepared frozen fake food and overly seasoned and salted. Straight to the garbage pail.
CAROL
Can you make this crust up a head of time, bake it, and then freeze it for later?
Irene B.
I definitely made two of them ahead of time, baked them and put them in the refrigerator for a day or two. I haven’t frozen them yet. In fact I doubled the recipe so that I can make two at one time. Last week it was so hot here that I prepared three at one time because it doesn’t last long in my house!!! Especially w my son, a NYC fireman, living here! Nothing lasts!
Cameo
Has anyone made a second and froze it?
Cheryl
First time making cauliflower crust…been meaning to try it many times. It’s definitely an easy recipe and tasted pretty good. I would definitely try using just one egg,as some have suggested, too see if that would make a crispier crust…mine tasted quite eggy,like a pizza omelet 🙂 Would love to have tasted the cauliflower more.
Eric B
Yeah, this was just awesome. So good. Altering for low sodium (my wife has high bp) was simple and taste was amazing. Instead of round, I just kept flattening out my dough ball to fit the sheet pans (I guess mine are pretty small?)–I got two pizzas out of a large cauliflower. Cut into six equal piece, calculated out to 173 calories per serving with mushrooms being the only topping. My girls DEVOURED it, and it was, like many many pizzas with traditional crusts, softer in the middle and crispy at the edges–it’s pizza, gang!! Thanks so much! Found you via yummly, btw.
Joanna
Thank you so much for this recipe! I added oregano and garlic powder and it turned out amazing.
Monique
Hi there!
Made this tonight and it was amazing, ended up making two for some left overs, breakfast pizza!
I use an app called Carb manager and I’m just really unsure how to break down everything to count the carbs. Ended up with mozzarella, mushrooms, pepperoni salami in top.
Danielle Cunningham
I was SURE this wouldn’t work as I stared into my bowl of “dough” — it didn’t look like dough when I made it lol By some miracle, it worked and it was unbelievable! Thank you so much for this recipe. This is the first time I’ve taken a picture of my food!!! I couldn’t believe how good it turned out. I’ve recently switched to a lower carb diet, and I love pizza! This recipe is saving my life! 🙂 Thank you!!
I made my crust exactly like the recipe stated. When it was done, I did flip it off the parchment, and it seemed a bit wet on the bottom, but I suspect it was steam. I left it like that on the pan for a bit, and by the time I went to use it, it wasn’t wet anymore (it had cooled almost completely). I want try it with different cheese next time, just to mix it up a bit. DELICIOUS!
Kelli
Thank you for this recipe! My son is on a restricted SIBO diet and this was perfect. I omitted the cheese and it turned out great. Both of my boys devoured it. I was so excited they could enjoy a pizza.
Heather
So glad you enjoyed it, Kelli!
Carol
Hi Heather,
-Thank you for posting this “non wringing in a towel” pizza crust!
– I have prepared the ” wringing towel ” kind and though it was crispy and delicious, it was too labor intensive.
– I just made your recipe a few minutes ago.
– The dough was very soggy so I added an extra tablespoon of coconut flour. It was still soggy though just a little firmer.
– I baked the crust for 26 minutes.
– It looked good with golden specks.
-The crust was not sticking to the parchment paper.
– I wanted to flip the crust but it seemed too delicate and I was afraid it would fall apart in the process.
– I added the toppings, plain tomato sauce, cheese and sliced tomatoes.
– Baked it for 10 minutes.
-Though it tasted yummy,the pie crust was very soggy, even around the beautiful golden brown edges of the pie crust.
– What did I do wrong?
– Next time should I only add only one egg or should I add more coconut flour& use two eggs? Or should I cook the crust longer ?
– The pie’s appearance was great… we ate it before realizing I should have taken a picture of it!
– I did not use much of the stems, just the floret part… could that bet the issue?
Thanks in advance for your help!
Carol
Heather Dessinger
Hi Carol, I can’t say for sure what went wrong, but most likely it just needed to bake longer. Oven temperature can vary from unit to unit and that can cause slight variations in optimal baking times.